Hot smoked whole snoek

SERVES: 4 TIME TO MAKE: Less than 30 minutes

Leftovers of this dish work perfectly in sarmies.




  • 1 snoek, butterflied or 2 filleted trouts
  • 1 PnP garlic clove, finely grated
  • 60 ml juice of lemon and zest
  • 1 dash PnP salt, to taste
  • 1 drizzle PnP olive oil
  • 125 ml wood shavings

Roosterbrood and apricot jam

  • 500 grams PnP ready-made bread dough
  • 1 jar chunky apricot jam


  • Line a baking tray with foil (make sure it fits inside your smoker or kettle braai).
  • Place fish on top.
  • Mix garlic, lemon zest and juice, seasoning and olive oil in a bowl.
  • Drizzle over fish and rub into flesh.
  • Scatter wood shavings over medium coals, then place baking tray over coals in smoker or kettle braai. Smoke for 8-10 minutes.
  • Test fish by piercing the thickest part with a knife.
  • If it resists, cook for 2 more minutes and retest.
  • Serve immediately.

Roosterbrood and apricot jam

  • Divide 500g PnP Bakery readymade bread dough into 8 pieces.
  • Shape into balls and leave to rise in a warm place until doubled in size.
  • Place on a well-greased braai grid and cook over low coals until golden.
  • Carefully turn and braai until cooked through.
  • Serve with PnP chunky apricot jam.

Good idea

  • Serve fish with a salsa made of chopped red onion, fresh coriander and a squeeze of lemon or lime juice.